Local honey and cheese from Native Kitchen and Kombucha Bar in Petaluma

Focused on food prepared with a “healing intent”—with gluten-free, vegan and vegetarian options as the core of her menu—Dravis doesn’t trade flavor for philosophy, or eschew meat on the menu. Instead, her offerings are a simple mix of seasonal fruits, veggies, grains and meats in a variety of guises.

Need something heartier? We loved the Sonoma Cheese Board, with fresh and aged goat cheeses and a jar of local honey ($12) and steak-wrapped veggies (using nearby Thistle Meats’ grass-fed beef). Any of the five salads can be made into wraps or have local chicken or steak added, and larger “skillets” (served in a http://www.thistlemeats.com/, natch) range from chickpea and quinoa chili (vegan, gf) to roasted veggie tacos (vegan, gf) and our favorite dish of the day, sweet corn cakes pan-fried in coconut oil with quinoa and marinated kale salad (vegan, $13).

Local beer, wine and libations are served, along with seasonal cobblers ($7, gf), but Dravis compliments her menu best with kombucha elixirs like the Ginger Mule ($7, non-alcoholic) made from muddled ginger, lime and honer or Spicy Strawberry with house made strawberry basil shrub, OJ and a Cayenne sugar rim. Dravis and her husband are ramping up their own kombucha (a fizzy fermented tea with lots of probiotics) production which will be served on tap in the coming months. Meanwhile, don’t miss Dravis’ tonic teas, steeped herbs specially mixed for whatever ails you, and European digestifs like the cultish Underberg (you get it or you don’t).

With an interior as sunny and warm as a spring day, and hometown vibe that’s purely Petaluma, it’s a perfect spot for a morning juice jump, noontime bite or omnivorous family feast (there are plenty of plates to make the tots happy). Best of all, with a menu full of nutrition-packed foods, you’ll leave feeling better than when you came in.

Every year, BiteClub gets a taste of something new happening in southern Sonoma County at this event, and this year is no exception. We’re especially excited about newcomers Free Range Provisions & Eats,Red Boy Pizza, Secret Kitchen (a Biteclub fave!), Native Kitchen, Jezebel Donuterie,Roast and Vine, Thistle Meats and Zodiac.

Sheesh, where was I when all these new spots opened? Get your taste of Petaluma from 11:30a.m. to 4p.m., $40, details at tasteofpetaluma.org.

“These are just dishes I’ve pickup up from around the world. Everything is just something I love,” says Anderson, whose Asian/Latin/American dishes harken from cooking gigs in Thailand, teaching at the Culinary Institute of America and running a restaurant at Google.

The secret’s already leaked out to locals, who line up at the split door to order and often grab a seat at one of the wooden picnic benches near the parking lot. But this is only the opening act for the Secret Kitchen gals, who weren’t really planning to be a restaurant at all.

Their commercial kitchen accidentally became a walk-up when a batch of tamales sold out with just a homemade sign out from. A truck (the original idea) is still in the works, but for now, the team is operating at full capacity.

Biteclubbers tipped me off that the former owners of Twisted Vines in Petaluma have opened Twisted 2, an intimate prix fixe dining experience (and happy hour) Thursday through Sundays.

Owners Dick and Julie Warner each play to their own strengths, with Dick (a local wine merchant) focused on the well-curated wine selections and Julie (most recently of Glen Ellen’s Olive & Vine) in the kitchen. There’s a strong focus on line-caught Hawaiian fish along with lots of produce from their own gardens and local producers. Sample four-course enu includes ahi sashimi, escarole Caesar, grilled fish with parsnip potatoes, lamb chops, meyer lemon pudding and flourless walnut cake.

Dinner prices range from around $60pp without wine to $95 with wine. Just want a nibble and a sip? Check out the Happy Hour and a Half from 5 to 6:30 p.m. with wines by the glass and small plates, soup and salads. Reservations recommended, (707) 789-9914, 29F Petaluma Blvd North, Petaluma.

Think again if you’re expecting a carbon copy of the Santa Rosa restaurant. It’s more like an evolution, said co-owner Kevin Cronin. The 25-item menu includes some familiar favorites (calamari fritti, housemade burrata, margherita pizza) but ventures into new territory with a dedicated latteria (a cheese bar) featuring Ramini buffalo mozzarella, braised leeks with burrata and stretched-to-order mozzarella. “In Petaluma, we’re reflecting the focus on cheese and dairy,” said Cronin.

Also added to the menu are dishes including tripe,Italian Surf and Turf (roasted pork belly with Drake’s Bay crispy oysters), a Clam Pie with Manila clams, a smoked brick chicken pizza and a piadini (flatbread) Po Boy with oysters, remoulade, romaine, shaved fennel and bacon vinaigrette.

Gluten-free pizzas are available. Because no one should have to miss out on this opening. 25+ wines by the glass, plus beer. No dessert, cause they don’t do that.

The North Bay can be a bit of a wasteland when it comes to authentic Greek and Middle Eastern restaurants. Finding hummus and tabbouleh seems to be easier at Trader Joe’s than in a Zagat Guide. There are exceptions, of course…

Greek to its very core, however, is Petaluma’s Papas Taverna. A wooden boat stands sentinel to a jumble of interconnected buildings that comprise this iconic Petaluma River eatery. An olive pit’s throw from Gillardi’s Landing (a small boat ramp), nearly every surface is trimmed in patriotic Greek colors — azure blue and white — leaving little question as to the heritage of owner Theodoros Papageorgacopoulos, brother to the much-loved original Papa, Leo.

Relatively sober during the week, it’s a family lunch retreat for pita, moussaka and burger spot with a view to the lazy river as it meanders toward the Bay. On the weekends, ouzo and good old Greek joie de vivre fuel an evening of live music, belly dancing and audience participation in arm-to-shoulder dance circles and general Zorba-worthy merriment. Theo’s wife, Glynnis serves as mistress of ceremonies, singing, dancing and often encouraging cringe-worthy middle age patrons to shake it on the dance floor.

On the menu, expect unfussy Greek standards like Dolmas, Moussaka, gyro, Mezze platters, Saganaki (fried cheese in Ouzo) along with Mixed Grills of lamb, chicken, sausage and beef. Burgers and fries are also on the menu for less adventurous eaters. Waits can be long on busy nights, but you weren’t really in any kind of hurry, were you?

Drinks are stiff and the company fun, but be mindful that the restaurant is located on Lakeville Highway — you’ll need your wits about you so have a few coffees and some baklava before you head out.

5688 Lakeville Highway, Petaluma, (707) 769-8545. Open Wed/Thurs from 11:30 to 2:30pm; Friday – Sunday 11:30am to 10pm; closed Monday and Tuesday. Live Music Every Friday with Local Artist starts at 7:00PM; Live Greek music and Dancing on Saturday at 7:00 PM; Live Greek Music and Dancing on Sunday starts at 3:30 PM.

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]]>http://www.biteclubeats.com/papas-taverna/feed/0papas1papas2souvlakiAqus Cafe | Petalumahttp://www.biteclubeats.com/aqus/
http://www.biteclubeats.com/aqus/#commentsFri, 20 May 2011 18:44:40 +0000http://www.biteclubeats.com/?p=15969
Nestled along the Petaluma River, Aqus Cafe is a kaffeeklatsch that goes way beyond simple morning fuel. The Petaluma arts community calls this packed Foundry Wharf’s cafe its home away from home, with live music, art, film and a passionate community folk gathered round its tables from morning to night.

Owner John Crowley is an Irishman who never forgets a name and always has a hearty handshake or hug for friends old and new. Having “grown up in a pub”, Crowley wanted to create a stateside watering hole where adults could have a glass of wine or coffee comfortably with kids, friends could meet and the community could connect. Mission accomplished.

Breakfast, lunch and dinner menu until 9pm Thursday and Friday, until 10pm Saturday. A jam-packed monthly schedule is available at the website and includes everything from Men’s Groups to open mic nights, family trivia, live jazz, county and Celtic music, speed networking and town hall meetings with the Petaluma mayor.

]]>http://www.biteclubeats.com/bubbaque/feed/29bubbaguysJamie (left) and BubbaburgerBubbaque BurgerinteriorReally, everyone was wearing camo.Petaluma Pie | Petalumahttp://www.biteclubeats.com/petaluma-pie/
http://www.biteclubeats.com/petaluma-pie/#commentsWed, 15 Dec 2010 23:12:06 +0000http://www.biteclubeats.com/?p=12991Like a flirty mistress, cupcakes feel like a giggly dalliance on the dessert spectrum. It is pie who quietly reigns over the kitchen as stalwart matron of pastries, knowing and secure as a symbol of patriotism, home and family all wrapped up in a butter crust.

Inspired by their friends at SF’s cultish Mission Pie, the couple’s flakey-crusted operation in downtown Petaluma has just a single oven cranking out sweet and savory pies of all backgrounds — from mushroom and cheese or Japanese curry hand pies to more traditional lemon, chocolate pudding, bourbon walnut and banana cream.

Already a steady flow of gawkers are wandering in, guided by the scent of melting butter and cinnamon. Hand-printed chalk signs announce by-the-slice prices and specials.

Wiping his hands on a flour-dusted apron, Sacerdote is like a proud father when talking about his carefully sourced ingredients, some of which come from their own garden. Straus butter, local blue cheese, mushrooms. “Recipes are based on what’s in season,” said Angelo. “We can’t do everything every day,” he added, but recent offerings have included a ginger pear quince cardamom pie; blue cheese, apple and walnut hand pie and persimmon pudding pie. New pies continue to be stocked throughout the day.

You may remember the couple’s unfortunate foray into the news fracas when some humbug stole their hand-painted sign. It hasn’t been returned, but the accompanying goodwill and curiosity from friends and neighbors has kept the shop hopping in its first weeks.

Petaluma Pie isn’t just a one-trick pony, however. Though they’ll keep to the pie-centric menu, beer and wine are served on tap, along with an expanding menu that will include salads and Mexican hot chocolate.

Don’t miss the Pie Stories along the wall, which feature patron’s personal anecdotes about pie. Because, of course, we all have a favorite story about pie.

The restaurant will have a grand opening celebration Dec. 18. 2010 from 1-4pm.